719 Walnut St., 215-351-9166

Now entering its sixth year, Aso recently performed substantial renovations and is celebrating its grand reopening this week. The sushi bar has been refurbished, and there is a brand-new VIP room for all you classy people. The updated menu—featuring spicy dishes and soups—will be available in January. Bite This: The new menu's pineapple rice bowl is a carved-out pineapple filled with brown rice, veggies and seafood.

1740 Sansom St., 215-569-8999

Co-owners Ofel Bisa and Shlomi Kahlon, who hail from the Israeli city of Herzelia, have brought the Kahlon family's 40-year-old falafel recipe to Philly. What separates Kahlon's garbanzos from all the rest? "Everybody makes their balls extra large," he says. "I stick with the original size." Ball size notwithstanding, what really gives Philly Falafel an edge is its extensive menu, featuring everything from latkes to "Tel Aviv Toast," a giant bagel piled with cheese and veggies. Bite This:The traditional shakshuka combines tomato, fried onion, green peppers, scrambled eggs and spices.

1225 Sansom St., 215-238-1903

Owner Tony Rim has converted the old Stetson building into a haven for foodies. On the Chestnut side is Bread and Butter, his gourmet deli that has been open since October. Even newer is Raw, an elegant, contemporary lounge open Wednesday through Friday. The 65 seats are lush in velvet and suede, and the granite-top bar is fully stocked with a wide variety of sakes. Rim hopes to open the strictly-sushi kitchen by the second week of January.

1701 Spruce St., 215-875-9990

Jersey Shore pilgrims might be familiar with La Fontana Del Mare ("The Fountain of the Sea"), the award-winning restaurant in Strathmere. Owner Rafael Kupa is excited to bring his most popular dishes to Philly at this new "Fountain of the City." Known for its stellar veal and seafood dishes, Fontana also makes its own gnocchi on-site. The modern, romantic interior isn't finished yet, but Kupa hopes the 100-seat BYOB will be open for lunch and dinner in the next few weeks. Bite This: Head chef Bujar Daku's outrageous vitello alla fontana is tender veal topped with prosciutto, mozzarella and porcini mushrooms.